Baked Brussels sprouts with creamy mustard sauce

Ingredients for 6 servings:

• 900 g Brussels sprouts, cleaned
• 3 tbsp butter, melted
• 3 tbsp oil
• ½ tsp salt, coarse
• ¼ tsp black pepper
• 2 m.-large shallot(s), chopped
• 3 tbsp vinegar, sherry
• 1 tbsp Dijon mustard
• 180 ml whipped cream, liquid
• 2 tbsp fresh parsley, chopped

Instructions

Working time approx. 17 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 42 minutes

Roasted Brussel Sprouts with Creamy Mustard Sauce – so good!

Preheat oven to 220 degrees C, bottom heat if possible, otherwise top/bottom heat. Cut the trimmed Brussels sprouts lengthwise and place them on a baking sheet. Toss with 2 tablespoons of the 3 tablespoons of melted butter, 2 tablespoons of the 3 tablespoons of oil, salt, and pepper. Place the sheet in the oven and bake the Brussels sprouts for 18 minutes; the outer leaves should be golden brown and slightly crispy. Turn the sprouts once halfway through the baking time. While the Brussels sprouts are in the oven, heat the remaining tablespoon of butter with the remaining tablespoon of oil in a saucepan on the stovetop over medium heat. Add the shallots to the pan and sauté for 2 minutes. Add the vinegar, reduce the heat, and simmer for 1 minute. Stir in the mustard and heavy cream, bring to a boil over medium heat, reduce the heat again, and simmer gently for 5 minutes; the sauce should thicken slightly. Remove the Brussels sprouts from the oven and toss with the parsley, then transfer to a platter. Pour half of the sauce over the Brussels sprouts, then serve the remaining sauce separately. This dish goes well with all kinds of meat, poultry, and potatoes.